Pudding, Three Ways

I was only lucky enough to cook with Buzzy once, but I made sure to pay close attention when he taught me Graham’s family recipe for dessert. We made the vanilla that evening and used it to top some fresh banana slices. Graham and I make ours slightly differently, substituting vanilla almond milk in lieu of regular milk.

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Vanilla:

In a small bowl, whip together 3 egg yolks. Set aside. Stir together 2 cups milk, 3/4 cup sugar and 1/3 cup flour together over medium heat until it thickens enough to coat the back of a spoon. Cook an additional two minutes while continuously stirring. Begin to temper the whipped eggs with small spoonfuls of hot pudding mixture. When the mixture is about half pudding, half egg, return it to the pan with the remaining pudding mixture. Cook an additional minute. Remove the pan from the heat and mix in 3 tablespoons butter and 1 teaspoon vanilla. Let cool, then serve. I like to add vanilla wafers, but you can’t go wrong with some fresh banana slices.

Butterscotch:

Follow the recipe as above, using brown sugar instead of white.

Chocolate:

Follow the recipe as above, using 2 egg yolks, 2 cups of milk, 3/4 cup of sugar, 1/4 cup of flour, 1/4 cup of cocoa powder, and 1/2 teaspoon vanilla. You can skip the butter here, the pudding is so rich without it!

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